Originally Posted by markymarx
Or should it be Dr. for what you've put into this. Simply amazing build of your brewery. I'm in awe in of what you've done...
Makes my ideas of a great brewery look so small and not so nice.
One question based on your operation diagrams of a 6 gallon batch. Do you use your HERMS for cooling your wort as well? As in move the wort through the HERMS and the keggle is filled with ice water?
Simply amazing and an inspiration to many!!
Also, what is your all-grain Moosehead recipe?
This was my beer of choice while living in Canada and hate the 'stale' tasting version I can buy here in MI.
Thanks for the kind words, truth is my brewing has slowed down for the summer and starting some new brews now. I was really busy last spring and with the 1.5BBL batches it has taken a while to drink them up and make room for more.
I also had a lightning strike while I was away for a couple weeks and lost two refrigerators that included my entire yeast bank and 31 gallons of fermenting beer!!!
Yes I do cool through the HERMS when doing 6 gallon batches and fill the HERMS with ice and water. I have a large ice maker that I use to supply the ice and it takes around 100lbs to do the job quickly. Probably not cost effective if I had to buy the ice. I also use the HERMS in line with the plate chiller on 1.5BBL brews to chill to lager temps. I come out of the BK, pre-filter if needed, go through the plate chiller, HERMS (full of ice and water), in line oxygenation, and into the fermenter all closed loop. With the new hop strainer and a good whirlpool I have not used the pre strainer. I have however used the pre filter with the fine filter when going from fermenter to kegs to catch any small debris and clumps of yeast.
As for the Moosehead clone It is really close to the real thing…even better I think. I only know the all grain version but you could convert it.
4 lbs Pilsner, 3 lbs. American Two-Row, 2 lbs flaked corn (Thomas Faucett), 1 lb. Belgian carmel Pilsner (Cara-8). Mash at 154F degrees.
Hops- .25oz Tettnanger 60min, .25oz Tettnanger & .25oz Hallertauer 30min., .75oz Hallertauer & .5oz Tettnanger 5min.
Wyeast 2035 American Lager yeast I use the smack pack and make a 2 liter starter. Cool wort to 50 degrees oxygenate good and pitch away.
I primary @ 51F for 4 weeks, cold crash to 36F and transfer to kegs and carbonate at 12PSI for minimum of two weeks before serving. You can do a d-rest at 75% fermentation but I have and can’t tell the difference in the final product when doing 6 gallon buckets. Depending on your techniques you may want to secondary to Lager and clear it up. It gets better with age so don’t rush it. Good Luck and enjoy!!